#aloo fry

[morethansalad]

Aloo Fry / South Indian Spicy Potato Curry (Vegan)

[pratimamaurya]

भिंडी आलू की मसालेदार सूखी सब्जी / Bhindi Aloo Fry

भिंडी को ओकरा भी कहा जाता है। इसका Scientific name Abelmoschus esculentus होता है। इसे English में ladyfinger कहते है। भारत में इसकी खेती गर्मी के मौसम में की जाती है। इसका पौधा १ मीटर या उससे भी अधिक लम्बा हो सकता है जिसपर light yellow color के फूल खिलते है और यही फूल बाद में […]

[hyderabadiruchuluvideos]

Aloo Fry | Potato Fry | Bangaladumpa Fry (Vepudu)

New Post has been published on https://hyderabadiruchulu.com/potato-fry/

Aloo Fry | Potato Fry | Bangaladumpa Fry (Vepudu)

Aloo Fry | Potato Fry | Bangaladumpa Fry (Vepudu)

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Aloo Fry | Potato Fry

A simple, easy, and tasty Aloo Fry | Potato Fry. Everyone loves Potatoes so here is a simple recipe for Potato lovers. A delightful recipe and great combination to be eaten either with rice or rotis and even Dosa. Quick knock out too.

Course Breakfast, Main Course, Side Dish

Cuisine Indian

Keyword Aloo Fry, Aloo Sabzi, Bangaladumpa Vepudu, Potato Fry

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

300 Grams of Potatoes

2 Tablespoons Oil

2 Teaspoons Bengal Gram

2 Teaspoons Urad/ Black Gram

1/2 Teaspoon Cumin Seeds

1/2 Teaspoon Mustard Seeds

2 Onions Cut into long pieces

3 to 4 Green Chilies Slit

2 Tablespoons Spring Onions Optional

2 Shoots Curry Leaves

1/2 Teaspoon Turmeric Powder

1/2 Teaspoon Ginger Garlic Paste

1 Teaspoon Salt

2 Teaspoon Coconut Powder

2 Teaspoon Coriander Leaves for garnishing

Instructions

Take 300 Grams of potatoes, slightly boiled

Peel them off and cut them into pieces.

We can pressure cook it for 2 to 3 whistles to half cook them.

Take a pan, heat it with 2 tablespoons of oil.

Then will add 2 teaspoons of Bengal Gram and 2 teaspoons of Black Gram.

Let them fry for a moment.

Then will add ½ teaspoon of Cumin and Mustard seeds each, let them splutter.

Now, will add 2 onions cut into long pieces.

And then will add 3 to 4 green chilies slit, stir it.

Now I am adding 2 tablespoons of spring onions chopped, it’s optional.

Then will add 2 shoots of Curry leaves.

And then goes ½ teaspoon of Turmeric Powder.

Then will add ½ teaspoon of Ginger and Garlic paste, cook it for a minute.

Now add 1 teaspoon of salt, or as needed.

Add potato pieces, stirring it constantly.

Cook for some time on low flame with a lid.

Now add 2 teaspoons of coconut powder.

Garnish it with coriander leaves.

Subscribe to our YouTube Channel Hyderabadi Ruchulu for more latest and interesting cooking videos in Telugu

[sarojinikitchenofficial]

Aloo fry 

[hyderabadiruchuluvideos]

Bangaladumpa Vepudu Recipe | Simple Tasty Aloo Fry in Telugu | Easy Potato Fry Preparation

New Post has been published on https://hyderabadiruchulu.com/bangaladumpa-vepudu-recipe/

Bangaladumpa Vepudu Recipe | Simple Tasty Aloo Fry in Telugu | Easy Potato Fry Preparation

Bangaladumpa Vepudu Recipe Preparation in Telugu

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Aloo Fry Recipe

Tasty and Simple Aloo Fry Preparation at Home. Delicious Potato Fry in Telugu. Easy and Quick Bangaladumpa Vepudu Recipe Preparation.

Course Side Dish

Cuisine Indian

Keyword Aloo Fry Recipe, Bangaladumpa Vepudu, Potato Fry

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 people

Ingredients

1/2 kg Potatoes

1 Onions

2 Green Chillies

1/2 tsp Turmeric Powder

1 tsp Chilli Powder

Salt

1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds

1 tsp Black Gram

1 tsp Bengal Gram

1 Dried Chilli

1/2 cup Curry Leaves

Recipe Notes

Simple Aloo Fry Preparation

Easy and Simple Potato Fry Recipe in Telugu. You can Serve Tasty Aloo Fry with Rice or Roti. Delicious and Tasty Bangaladumpa Vepudu at Home. One of the Kids Favorite Recipe.

How to Make Bangaladumpa Vepudu at Home

Preparation of Simple Aloo Fry Recipe in Telugu

Lets see how to make tasty and simple potato fry.

Boil and peel off the 1/2 kg of potatoes.

Mash these potatoes or grate them.

Add 1 teaspoon of salt, 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder and mix it well.

Mix and let it sit for 5-10 minutes.

Lets prepare tempering now.

Potato Fry Tempering Preparation

Heat 1 1/2 tablespoon of oil in pan.

Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 1 teaspoon of black gram, 1 teaspoon of bengal gram, 1 dried chilli and fry.

Add 1 chopped onion, 2 green chillies and close lid.

Cook till onions turn transparent.

Add 1/2 cup of curry leaves and mix.

Now add the prepared mashed potatoes and mix it.

Cook for 2-3 minutes on low flame.

Sprinkle coriander leaves.

Cut off the Stove.

Aloo Fry is Ready to Serve.

Subscribe to our YouTube Channel Hyderabadi Ruchulu for more latest and interesting cooking videos in Telugu

[hyderabadiruchuluvideos]

Ugadi Recipes at Home | Ugadi Special Recipes

New Post has been published on https://hyderabadiruchulu.com/ugadi-special-recipes/

Ugadi Recipes at Home | Ugadi Special Recipes

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Ugadi Special Recipes

Confused on what to make on Ugadi? Try these Ugadi Special Recipes by Hyderabadi Ruchulu. You can easily learn how to make Ugadi Recipes at home yourself!

Recipe Notes

In this video, I'll be showing you all the specials that I make on ugadi

We'll be making more items in less time

We have to pre plan and make a list of what we are going to do on that day since most recipes need preparation before hand

Today, we will be making sweet stuffed chepathi, vada, mango pickle, mango rice, aloo fry, kattu charu, curd and ugadi pachadi

To make the vadas, we need wash and to soak the gram in water for 2-3 hours

Here I soaked 1 1/2 cup gram.

Grate the mango before hand to make mango pickle and mango rice

For sweet stuffed chepathi, boil 1 cup washed bengal gram with 2 cups water in pressure cooker for 6-7 whistles

For mango rice, wash 2 cups rice and soak for 10 minutes

Boil potatoes also for the potato curry

Cut the potatoes in half for them to boil quickly. Put them over the rice bowl for them to cook at the same time

Put the rice in a cooker bowl, pour 2 glasses water in it, place the stand and cook for 3 whistles

In the meantime, let's prepare dough for the sweet stuffed chepathi

Here I used 1 1/2 cup wheat flour. Add a pinch of salt and mix

Add water and knead it into a soft dough

Add 2 teaspoons oil and knead it

Close lid and put the dough aside for 10 minutes.

Peel and dice the boiled potatoes

Move the rice into a different bowl for it to dry a little bit

Also soak 2 tablespoons bengal gram for the mango rice

The bengal gram for sweet chepathi has been cooked for 6-7 whistles

Open lid and check it

Move the left over water into a different bowl to make kattu charu

This kattu charu is also ugadi special

Mash the bengal gram

This makes up for the stuffing of the seet chepathi

Place the cooker on low flame and add grated jagger

For 1/4 kg bengal gram, add 1/4 kg jaggery

Cook on low flame and stir regularly

Cook till the mixture becomes thick and add grated coconut

This step is optional. Here, chopped cashew nuts and raisins could also be added

Add 1/2 teaspoon cardamom powder and mix

Boil till the consistency becomes thick and cut off the stove

Let the stuffing cool down

In the mean time, make potato curry and kattu charu

Peel and dice the onions

Soak the tamarind in water for ugadi pachadi

Dice the tomatoes, mango, green chillies, garlic cloves, curry leaves and coriander leaves

To a bowl, add the water from the boiled bengal gram we previously put aside

Juice the tamarind and add it to the water

Add mango, onions, green chillies, curry leaves, coriander leaves and tomatoes

Add 1 1/2 teaspoon salt or salt to taste, 1 teaspoon chilli powder, 1/4 teaspoon cumin-fenugreek seeds powder and 1 teaspoon coriander seeds powder

Add 1 tablespoon of the sweet chepathi stuffing and mix

Simmer for 10-15 minutes

In the mean time prepare potato fry

Heat 1 tablespoon oil in pan

Add 1 1/2 teaspoon black gram, 1 1/2 teaspoon bengal gram and fry

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add diced onions and fry till they turn transparent

Add diced 3-4 green chilli es and fry for a minute

Add 1/2 cup curry leaves and fry

Add 1/2 teaspoon turmeric powder, 1/2 teaspoon ginger garlic paste and mix

Add 1 teaspoon salt and mix

Add diced potatoes and cook on low flame for 5 minutes

Close lid and cook

Stir the kattu charu in the mean time

Add 1 tablespoon coconut powder and mix

Add coriander leaves and cut off the stove after a minute

To 1/4 glass water, add 2 tablespoons rice flour and mix

Add this mixture to kattu charu

Add more rice flour mixture you want the charu to be thicker and vice versa

Simmer for 5 minutes

Let's prepare tempering now

Heat oil in a bowl

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add 2-3 dried chillies and fry till they change colour

Add 1/2 cup curry leaves and fry

Add 1/2 teaspoon turmeric powder and mix

Cut off the stove and add this tempering to the kattu charu

In the same tempering pan, let's prepare tempering for the mango rice

Heat 2 tablespoons oil

Fry 3 tablespoons groundnuts till they give out a nice aroma

Add 2 teaspoons black gram and fry

Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and fry

Add 2-3 dried chillies, green chillies and fry

Add 1/2 cup curry leaves and mix

Drain off the water form the soaked bengal gram and fry for 2-3 minutes

Add 1/2 teaspoon turmeric powder and mix

Add 1/2 teaspoon coriander seeds powder, 1 teaspoon sesame seeds powder, 1/4 teaspoon cumin-fenugreek seeds powder and mix

Mix and cut off the stove

Add 1 1/2 teaspoon salt or salt to taste, grated mango and mix

Mix and add the prepared tempering to rice and mix

To grated mango, add 1 teaspoon chilli powder, 1 teaspoon salt, 1 teaspoon sesame seeds powder, 1/4 teaspoon cumin-fenugreek seeds powder 1/2 teaspoon ginger garlic paste and mix

Let's prepare tempering now

Heat 1 1/2 tablespoon oil and heat it

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add 2-3 dried chillies and fry till they change colour

Add 1/2 cup curry leaves and mix

Add 1/2 teaspoon turmeric powder and mix

Add this tempering to the prepared mango pickle and mix

Mango pickle is ready

  We'll prepare vadas next

Grind the soaked black gram into a paste

Add 1/2 teaspoon cumin seeds, 1/2 teaspoon ginger pieces, chopped green chilli pieces, curry leaves, onion and mix

Onions and green chillies are optional

Mix the dough

Add salt to taste, a pinch of soda and mix

Let's fry the vadas now

Heat oil for deep fry

Wet your hands, take a small amount of dough and press it lightly

Make a hole and drop it in oil

Cook on medium flame

Fry for a minute and flip

Flip and fry till they turn golden brown

Black gram vadas are ready!

  Let's prepare bobbatlu now

We already prepared the stuffing and dough required for it

Make balls of desired size of stuffing.

Knead the dough

Spread some oil on palms and make balls smaller than the stuffing balls out of the dough

Make round balls out of the dough and press it into small puris.

Stuff the filling and remove the excess dough.

Spread some oil on a plastic cover.

Press the stuffed dough evenly on all sides.

Heat 1/2 teaspoon clarified butter (ghee) on a pan

Oil also could be used.

Place the prepared chepathi on the pan

Add 1/2 teaspoon oil on top

Cook on medium flame.

Cook for 2-3 minutes and flip it. Cook till it turns light brown.

Let's prepare ugadi pachadi now

Soak tamarind in water and juice it by sqeezing it.

Add required quantity of water.

Add a pinch 1/2 teaspoon salt, 1 1/2 teaspoon jaggery, 1/2 teaspoon neem tree flowers, 1/2 teaspoon soamp, ripe mango pieces and mix .

All the sweet stuffed chepathi, vada, mango pickle, mango rice, aloo fry, kattu charu, curd and ugadi pachadi are ready to be served now!

For more Festival special recipes, follow our YouTube channel Hyderabadi Ruchulu. 

[hyderabadiruchuluvideos]

Crispy Potato Fry Recipe

New Post has been published on https://hyderabadiruchulu.com/crispy-potato-fry/

Crispy Potato Fry Recipe

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Crispy Potato Fry

Most kids love potato, especially french fries. Let's see how to make a substitute of french fries with uses much less oil.

Recipe Notes

Peel and dice the potatoes in desired shape and size.

Wash them and soak for 5 minutes

Drain off the water

Steam them now

You could use a steamer or put a vessel with holes on it over the pressure cooker

Close lid and steam for 8-10 minutes

Don't let them boil completely or they will become too soft

Poke with a fork to test it

Move them into a bowl

Add 1 tablespoon oil and toss them

Lets fry them now

Take a non-stick pan

Add the tossed potato pieces

Cook on low flame

Don't crowd the pan too much

Fry for 2-3 minutes and flip

Flip and fry till they turn brown and crispy on all sides

Add a pinch of salt

Add pepper powder if desired

Any other desired masala like chat masala could be added

Crispy fries are ready

Serve hot!

For more snack recipes, follow our channel Hyderabadi Ruchulu!

[anujtikku1974]

The best part of staying at the Tigergarh Resort in Bandhavgarh is, of course, the food. The dining area is very tastefully done. It has a large hall and a very spacious sitting area with pictures of tigers and birds on the wall. At one corner is a mini library of books on wildlife and some stories on jungles and animals. The dining area has bamboo roofs and solid wood furniture with benches and cushions for people to sit. The dining hall faces the pool and the garden outside. There is a pleasant breeze that flows into the hall from the forest. Food is cooked home style. It is fresh and rich in taste but low on masala and oil. Most of the vegetables and dals come from the local market and the other food items are bought from the shops nearby. I enjoyed the chicken, specially the do pyaza chicken and for lunch, I had butter chicken. Made from the best ingredients, the food was rich in texture as well as protein. One day, I had a bowl full of yellow dal and the other day, I had Rajma.

Oh, yes, and offers. There is the vegetable soup Gagan likes to offer to his guests as starters. This soup will get your taste buds going and will wet your appetite.

The cook loved to make vegetables. I feasted on gobi aloo, bhindi tamatar, aloo fry and even mixed chaat. We were served Baingan Bharta and I enjoyed these with thin hot chapatis cooked on the tava. The kitchen was manned by a team of three and was always well stocked. Well, if you thought that the meals were scrumptious, the desserts were even more exotic, from coconut laddoo with cream to shahi toast with milk cream. This was much required to clean the palate. Gagan made sure that tea and sandwiches went around. Morning and evening tea breaks with cream biscuits was a daily ritual. We would munch at these, as I would be taking a dip in the pool.

On the day of the safari, we were given a special breakfast of cucumber sandwiches and aloo paratha with hot tea served from the flasks along with Netra packed orange juice. So, throw caution to the winds in this tiger resort. Food is of the highest quality and, rest assured, you will be fed around the clock with wholesome fresh food, all Indian style.

Tigergarh – A Food Review The best part of staying at the Tigergarh Resort in Bandhavgarh is, of course, the food. The dining area is very tastefully done.